Today I’m sharing a Quesillo recipe, this is a Venezuelan dessert also called Caramel Flan (even though it’s not the same). It’s made with just 4 ingredients (5 if you count the vanilla) and it’s so crazy easy to make. Oh, and it tastes so addictively good!
Quesillo Venezolano a 4-Ingredients Caramel Flan Recipe
In the Venezuelan holidays, there is a dessert that can not be missed in any Venezuelan party: the Quesillo (AKA Caramel Flan).
For Venezuelan people, the cake can never go alone! You should always have your perfect trio: a little piece of cake, little piece of jelly and little piece of quesillo; otherwise, it’s not a real Venezuelan party. LOL.
But today, let’s stop at the quesillo for a minute; That delicious traditional dessert that is so fascinating for adults and children and that has a special place in the heart of all Venezuelans.
Venezuelan Quesillo (Caramel Flan) Fun Facts
Let’s start with some facts about the Venezuelan quesillo that you probably didn’t know:
- Its preparation is of 100% Venezuelan origin and in its purest form is composed of: beaten eggs, condensed milk, vanilla essence, and liquid milk.
- It should not be confused with normal flan since the quesillo is prepared with whole eggs and the normal flan only carries the yolks.
- It is called “quesillo” (it’s like cheesy) because of the porosity of the dessert, which is reminiscent of the traditional holes of a cheese.
- Tradition tells that in each house there is a unique quesillo and that none will resemble the previous one, either because there are those who put more ingredients or unique ingredients following a family recipe.
I learned to make it with my mom a few years ago. It is like any Caramel Flan but it tastes a bit different and some ingredients vary. It’s awesomely easy to make but it takes its time to cook.
I think I’ve mentioned before that I’m partly Venezuelan even though I was born in Brazil. So, I thought about making some dishes and desserts that are traditional in Venezuela and that I use to make a lot.
Want to know how?… here we go…
- Sweetened condensed milk
- Whole milk (I use the same can as the condensed milk)
- Vanilla extract *optional.
- A metallic recipient with lid (like a cookie can)
How to make a Quesillo (Venezuelan Caramel Flan):
Pour the condensed milk in a bowl
Then fill the same can with whole milk and pour it to the condensed milk
Add the eggs and mix it (with a whisk, blender, mini pinner, etc) very well.
Leave it aside.
For the caramel, in a small pot place the sugar over low heat.
Leave it until it starts melting. It will make some crumbs at some point but in the end, it will be liquid.
When it is completely melted, immediately pour it in the metallic recipient.
Spread it all over the recipient, on the sides too. Be careful because it is very hot.
Once it’s done, pour the mixture over the caramel.
Cover it with the lid.
Cook it on a double boiler. Place it in a big pot with a little water. Make sure the water doesn’t cover more than ¼ of the height of the metallic recipient (not the pot).
Cover the pot and bring it to a simmer over low heat for 45 minutes to 1 hour.
You don’t need to check out the quesillo while is cooking but just keep an eye on the level of water.
When time is up, just wait until it’s warm, uncover it and place a plate instead of the lid and turn it over to unmold it.
And voilà… Readyyyyyy!
Because of the shape of my dish (I didn’t have a better one back then), it looked like it was going down in the center but it’s fine.
Serve and enjoy!!!!
- 1 can Sweetened Condensed Milk
- 10 oz Whole Milk
- 4 large eggs
- 1 tsp Vanilla Extract
- 1/3 cup Sugar
- In a medium bowl mix Condensed milk, whole milk, eggs, and vanilla.
- Mix well with a whisk. You could also use a blender. Set aside
- Pour your sugar into a saucepan and take it to simmer over low heat to make Caramel. It will start melting. Some crumbs will form but evenctually it will get liquid. Wait for it to be completely melted and get a beautiful amber color. Remove from heat.
- Immediately pour your caramel in your cookie can, and start spreading the caramel all over. Be careful since it's really, really hot.
- Next, pour your milk mixture in the cookie can. Cover it with the lid.
- Cook it on bain-marie (double boiler) over medium heat for about 45 min. Use a big pot and put your cookie can inside, add in water to the big pot until it gets 1/4 of the can (not the pot). Cover the pot with its lid too.
- Past the 45 minutes, remove from heat and let it cool untill warm but not cool. You should be able to hold it with your hands and still feel it warm.
- Once it's warm, replace the can lid with a dish or cake stand and turn it over to unmold it.
- Serve and enjoy!
You can add to the mixture, rum, if you like or lemon zest or any other flavor extract that you like. I love just vanilla and even without it, it tastes so good.
Nutrition InformationYield 8 Serving Size 8 people
Amount Per Serving Calories 108 Total Fat 4g Saturated Fat 2g Trans Fat 0g Unsaturated Fat 2g Cholesterol 98mg Sodium 58mg Carbohydrates 13g Net Carbohydrates 0g Fiber 0g Sugar 13g Sugar Alcohols 0g Protein 5g
What do you think???? Yummmmy, isn’t it?
Let me know your thought below in the comments!
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Here are some of my favorite flan recipes from my favorite bloggers:
- Flan Cake by Camila over at Pies & Tacos.
- Creamy Caramel Flan by Taste of Home.
- Orange Coconut Flan by Erika over at The Crumby Kitchen.